Grilled Rack of Pork with Rosemary & Garlic
Jun 27th, 2009 | By admin | Category: Food, Recipes, Sustainable Cuisine, porkPork Rib Roast, Rack of Pork or sometime referred to as Crown Roast is from the rib area of the loin.
image credit: Niman Ranch
Heirloom pork will be relatively tender (if not overcooked) with a fair amount or graining and a large amount of fat in the cap muscles. Make sure you leave a good amount of the fat cap to protect the delicate meat while on the grill.
Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist. According to Harold McGee, author of “On Food and Cooking: The Science and Lore of the Kitchen”, bones themselves don’t contribute much flavor, but they do act as an insulator, slowing the transfer of heat. To protect the bones from burning, and to enhance the finale presentation, cover the tips of the rib bones with foil.
Check out the rest of my post and recipe on Suite 101
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